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Pumpkin Seed Brittle:
Generously butter a large baking sheet. Set aside.
In
a large skillet, over medium heat, toast the raw pumpkin seeds until lightly
brown. Remove from heat and set aside.
Have ready the baking soda, vanilla extract, and butter.
In a medium
sized saucepan over medium high heat, bring the water, corn syrup, and sugar to a boil, stirring constantly with a wooden spoon. Then clamp a
candy thermometer to the side of the pan, making sure it does not touch the
bottom of the pan and, without stirring, cook until the candy thermometer reaches
just above soft crack stage (285
degrees F) (140 degrees C). Then stir in the toasted pumpkin seeds and continue
cooking the sugar syrup, stirring often to prevent the pumpkin seeds from
sticking to the bottom of the saucepan, until the the candy thermometer reaches
hard crack stage (300
degrees F) (149 degrees C).
Remove from
heat and stir in the baking soda, vanilla extract, and butter (the brittle will
puff up) stirring until the foaming almost stops. Immediately pour the brittle,
as thinly as possible (but do not spread), onto
the buttered baking sheet. If you want a thin brittle, then while
the brittle is still very hot, use gloved hands to stretch the brittle until you
get the brittle to how thin you want it. Do this by gently pulling the edges of
the brittle, working your way around the entire mass. Let the brittle completely
cool and then break into pieces. Store in an airtight container or a plastic
freezer bag as this will prevent the brittle from becoming sticky and breaking
down. Store at room temperature for up to two weeks.
Makes about
1 1/2
pounds.
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